Spicy Cheese New Potatoes
"We have a LOT of new potatoes from our allotment when they're in season and, once the novelty wears off, boiled potatoes and butter can get a little tiresome, so I like to mess around with ideas to liven them up a bit. This is one of them. Please note that measurements are approximate as I eyeballed the amounts, so you may want to focus on the concept rather than the figures!"
photo by gertc96
- Ready In:
- 25mins
- Ingredients:
- 4
- Serves:
-
2
ingredients
- 12 new potatoes (depending on size)
- 1⁄2 cup butter
- 100 g mexican cheese (or as much as you like)
- salt & pepper
directions
- Pre-heat oven to 200c.
- Slice new potatoes to about 0.5cm thick and par-boil for approximately 5-10mins until mostly cooked.
- Spread potatoes out in an oven proof dish and dot the butter about evenly over the top.
- Season with salt and pepper and cover with cheese (you can grate it or just put it on sliced - it works either way).
- Bake in the oven for approximately 10mins or until potatoes are cooked and cheese has fully melted.
- PLEASE NOTE -- My oven temperature is notoriously misleading, so please don't rely too heavily on my timings and settings. No-one knows your ovens like you do so just adjust as you see fit.
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Reviews
-
These were outstanding..... I really enjoyed the flavor.... We bought the mexican cheese blend that was already shredded and I was wondering after I prepared them, how it would taste with some pepper jack cheese as well..... These were a plus and got 5 stars from the entire family........ -
Very yummy potatoes and it was so easy to put together. I twinkled with the recipe by reducing the butter to two tablespoons and Mexican cheese was a deleted item at my store so I used cheddar cheese and sprinkled a Mexican spice blend on top. We made this recipe as a side dish and there was enough for four people. Thank you Wendy-Bob
RECIPE SUBMITTED BY
Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on!
I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by.
With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.
